Recipe of the Day- Agave Banana Spice Cake (No refined sugar!)

Healthy and delicious! Also great for little ones, as long as they have had milk, eggs and wheat flour. (About 12-18 months)

• 4 ounces butter, softened
• 1/2 cup agave nectar
• 1 tablespoon molasses
• 1 large egg
• 2 to 3 bananas, mashed, about 3/4 cup
• 1/4 cup buttermilk or sour milk- (check out easy substitutions HERE)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 scant teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

Heat oven to 350°. Grease and flour an 8- or 9-inch square pan.

In a large mixing bowl with electric mixer, cream butter, agave nectar and molasses. Beat in egg, milk, vanilla, and mashed banana until blended. Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened. Spread in prepared pan.

Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger. 

Recipe of the Day- Carrot Cake Agave Muffins!

 Carrot Cake Agave Muffins: – Makes 36 muffins


1 cup Organic Amber Agave Nectar
4 large eggs
1 cup canola oil
3 cups shredded fresh carrots
2 1/4 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

Preheat oven to 350 F.
Prepare 3 – 12 cup muffin pans with liners. In a large bowl, combine agave, eggs, and oil, beat well. Stir in carrots. In a separate bowl, combine dry ingredients. Blend in batter. Fill cups only half-way for proper baking. Bake 22 to 25 minutes until the center of a muffin springs back when lightly touched.


YUM!

Free ebook about Wholesome Eating!

I found a great site called The Morris Tribe about a woman who quit the working world to become a stay-at-home Mom to 9 kids. Yes, 9 kids!! She is honest and so candid about how hard that transition from working to homemaking is...which I can TOTALLY relate to.The book is great and the site is full of inspiration for all parents.

About "Just Get 'Em Fed!", her free ebook about feeding your family whole foods that they will enjoy:

From The Morris Tribe:

"For all of history, the place where food is prepared is where the family unit gathers.

Food bonds people together.  There’s something beautiful about when people eat with one another.  We feel close and related.  The conversation extends a little longer, we smile a little wider and we digest our food better.

Like it or not, moms, what comes out of the kitchen binds the family relationships.  By design or by default, we can greatly influence the mood and temperature of our homes with food.

As a busy mom with 10 people to feed most days, sometimes more, it’s important to get my act together in terms of buying, preparing and serving food.  Yet, Martha Stewart I am not.

That’s why I wrote a FREE eBook “Just Get ‘em Fed“.  ”Just Get ‘em Fed” is a whole food cookbook that teaches you to how to cook thematically and simply….to “Just Get ‘em Fed“.

I’ve been all over the place with food, from growing up on junk food, going organic, then vegetarian and then to whole foods.  I share my food journey with you in the cookbook.  I also talk about meal planning and how cooking thematically is so much easier than conventional planning.

Then, recipes that WE eat, that are tried and true….and that your family will love.

It’s completely free! I don’t even ask for an email, it’s just yours for the printing. Take advantage of this free resource, compliments of “The Morristribe”!"

(http://www.themorristribe.com/2011/08/got-family-to-feed-free-ebook-just-get-em-fed/)

This ebook is great! Click HERE to download your free copy!

Recipes of the Day- Grilled Corn & Red Pepper Salad

The littles will LOVE this one!!! This would be great for ages 9 months and up, once you start giving table food. Thanks to Weelicious for another fabulous recipe.

photo from http://weelicious.com/2011/08/15/grilled-corn-red-pepper-salad/

Grilled Corn & Red Pepper Salad (Serves 4)

4 Ears of Corn
2 Large Red Peppers, seeds removed and cut into quarters
1/4 Cup Red Onion, diced
1/2 Tsp Paprika
1/2 Tsp Kosher Salt
2 Tbsp Fresh Parsley, chopped
2 Tbsp Olive Oil
Juice of 1 Lemon

1 Cup Mozzarella Balls, cut into quarters
1. Preheat grill.
2. Grill corn and peppers for 6 minutes and set aside to cool.*
3. Remove the corn kernels from the cobs and dice the red peppers.
4. Place the corn and peppers in a bowl with the remaining ingredients and combine.
5. Serve.

(http://weelicious.com/2011/08/15/grilled-corn-red-pepper-salad/)

Heathy cakes, no sugar no egg cakes & agave cakes

Since my oldest son is having a birthday...it is time once again for my adventures in healthy cake making!

The first year, I made a no sugar, no egg cake. (The adults had the bad stuff, hehe). Check out that recipe HERE


The second year, I made a no sugar cake, sweetened with agave nectar. I made everyone try it! While most of us are used to the tooth-rotting sweetness of refined sugar, everyone agreed that it was still very good. Check out the recipe HERE


NOW for the third birthday celebration- I am debating between two choices. I am allowing a bit of sugar these days on very rare occasions, so the first recipe does have some...(Even though there is only one cup of total sugar in the recipe between many servings...I still might omit some and substitute some agave nectar)


Blueberry Crumb Cake

(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 192-193)
Yield: 8 servings

For the Crumbs:
5 tablespoons unsalted butter, at room temperature
1⁄4 cup sugar 
1/3 cup (packed) light brown sugar
1/3 cup all-purpose flour
1⁄4 teaspoon salt
1⁄2 cup chopped walnuts (optional)

For the Cake:
1 pint (2 cups) organic blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons organic unbleached flour
2 teaspoons baking powder

1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2/3 cup sugar
Grated zest of 1⁄2 lemon or 1⁄4 orange
3⁄4 stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1⁄2 cup buttermilk

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square pan (Pyrex is great for this) and put it on a baking sheet.

To Make the Crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for up to 3 days.)

To Make the Cake: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt, cinnamon and nutmeg.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled - it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.

Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, with your fingertips, break it into pieces. There's no need to try to get even pieces - these are crumbs they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.

Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.


The other option is The Vanilla Agave Nectar Cake/frosting

Vanilla Buttercream Frosting
 

Recipe courtesy of Ania Catalano (author of Baking with Agave Nectar)

 

Makes 2 cups (frosts one 9” layer cake)

 

Ania says, “This is my favorite frosting.  It’s a real buttercream, rich and creamy, but not too sweet.  It’s great on any cake or cupcake.”

 

½ cup unsalted butter

6 tbl. Madhava's Light Agave Nectar

1 cup nonfat dry milk

1 ½ tsp. Vanilla extract

4 tbl. Whole milk

pinch of sea salt

 

Cream the butter with an electric mixer until light in color.  Slowly add the agave nectar and beat until fluffy, about one to two minutes.

 

Gradually add the dry milk and beat again.  Add the vanilla extract and the milk, one tablespoon at a time, until completely blended.  Add the salt, turn the mixer to high speed, and beat about two minutes, or until very fluffy. 

 Store in refrigerator for up to 3 weeks.
 
(http://www.madhavasweeteners.com/agave/RecipeDetail.aspx?RecipeID=35)

Agave Sweetened White Cake

Ingredients

• 3 egg whites
• 1/2 cup light agave syrup
• 3 tbsp butter
• 1 cup flour
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1/4 cup water
• 2 tsp vanilla extract

Directions

1. Preheat the oven to 325. Grease and flour a 6 inch round cake pan.
2. Beat the eggs and agave in a mixing bowl on med speed.  Meanwhile, melt the butter being careful not to brown it, and add it to the eggs slowly.
3. Let the mixer continue to beat the egg mixture while, in a medium bowl, you measure out and combine the dry ingredients (flour, salt, baking powder). Turn down the mixer to the lowest speed and slowly add the dry ingredients. Turn the mixer back up to medium speed once the dry ingredients are moistened and continue to beat, while measuring and adding the water and vanilla extract. Beat until well combined; it will look like thinned out mayonnaise, kind of.
4. Pour the batter into your pan; pan should be about half full. Bake for 35-40 minutes or until a cake tester inserted in the middle of the cake comes out clean. Remove from the oven and let cool on a rack for 10 minutes. Turn cake out of pan, and let cool completely.

(http://food.tracycarolyn.com/2011/06/agave-sweetened-white-cake-with-vanilla-buttercream/)



I will post pictures once I decide on which one to make! Let me know if you have a favorite "healthy" cake recipe!

Recipes of the Day- Peach fruit leather and Roasted Tomatillo Salsa

I love Weelicious! You should too...here are two amazing recipes from their site for you and your kiddos to try today.

Peach Fruit Leather

4 Ripe Peaches (skin on)
1 Tbsp Honey

1. Preheat oven to 225 F degrees.*

2. Rinse and remove seeds from peaches.

3. Place the peaches and honey in a blender and puree until smooth.

4. Pour the mixture onto a parchment lined baking sheet and spread with the back of a spoon or spatula in a large rectangle (my rectangle was 11 x 15 inches) making sure that the thickness is completely even.

5. Bake for 3-4 hours or until dry and not sticky to the touch. Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit.**

6. Set aside and cool at room temperature; it takes several hours for the fruit to soften up. Note that when you first take the fruit leather out of the oven, the edges will be a bit dry and crispy, but if you allow it to sit out for several hours it softens up nicely.

7. Cut with a knife, pizza cutter or scissors into strips, keeping the paper on if desired, then roll the leather into “roll ups”.

8. Serve.

* If you choose to use a dehydrator, cook the fruit leather at 135 degrees for 5 hours.
** Every oven is different, so the cooking time maybe less than 2 hours if your oven tends to run hot.

 (http://weelicious.com/2011/07/25/peach-fruit-leather/)



Roasted Tomatillo Salsa (Makes 1 1/2 Cups)

10 Tomatillos, husked & rinsed (about 1 lb)
2 Small Garlic Cloves
1 Small Onion, cut into chunks
1/2 Cup Fresh Cilantro, packed
Juice of 1 Lime
1/2 Tsp Kosher Salt

1. Preheat oven broiler.

2. Place tomatillos, garlic cloves and onion chunks on a foil-lined baking sheet and place on the middle rack of the oven. Broil for 10 minutes, remove and set aside to cool.

3. Once cooled, place all of the ingredients into a food processor and puree.

4. Serve with tortilla chips or over grilled fish or chicken

(http://weelicious.com/2011/07/20/roast-tomatillo-salsa/)



Click HERE to visit Weelicious

(photos courtesy of http://weelicious.com/)

Recipe of the day- Strawberry Muffins!

Thanks again to my friend Mattie for finding this recipe from Weelicious!

Strawberry Muffins (Makes 18 Muffins)

2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey or Agave Nectar
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped

1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
5. Add the strawberries to the batter and slowly combine.
6. Line or grease muffin tins and fill 2/3 of the way with batter.
7. Bake for 20 minutes or until toothpick tester comes out clean.
8. Cool and serve.

* If you want to make mini muffins, fill 36 muffin cups and bake for 18 minutes or until a toothpick comes out clean.


Click HERE for more recipes from Weelicious


Click HERE to follow Weelicious on Facebook

Recipe of the day- frozen fruit and yogurt treats!

Courtesy of my friend Mattie, here is a great treat for your little one!

 So easy and yet, so delicious! (my kind of summer cooking!)

1 banana
1-1.5 cup of honey greek yogurt. 

Mix in food processor. 
Pour into popsicle molds. 
Freeze. 
Eat.


Add whatever fruit you like to mix it up!

(For under 1, just be sure to use plain yogurt and not the honey kind)

Recipe(s) of the Day- Healthy Summer Desserts!

Yum, Yum! There is nothing better than a cool and sweet treat on a hot summer day...

check out these great ideas for desserts the whole family can have- even your baby!!

Fruit Granita:

Ingredients

• 1 cup agave nectar (or you could use honey for anyone over the age of one, or other sugar syrup substitute)
• 1  lemon (up to 2)
• Fruit of your choice- (quantity varies on how much you want to make. To serve 5 people, you need about 7-9 cups of fruit)

Directions 

1. Grate 2 teaspoons lemon peel and squeeze 1/4 cup juice. 
2.  In food processor with knife blade attached, blend fruit until pureed. With back of spoon, press puree through sieve into medium bowl; discard any seeds.
3. Stir in agave (or honey or other sugar substitute) and lemon juice and mix with fruit puree. 
4. Pour into 9" by 9" metal baking pan.
5. Cover and freeze mixture 2 hours or until frozen around edges. With fork, scrape ice at edges into center. Cover and freeze until completely frozen, at least 3 hours or overnight.
6. To serve, let granita stand at room temperature 15 minutes or until slightly softened. With fork, scrape across surface of granita to form ice shards and spoon into chilled wine goblets or dessert bowls. Serve immediately. 

adapted from: (http://www.goodhousekeeping.com/recipefinder/bold-berry-granita-recipe)

 

 

Fruit Kebabs With Lemon Lime Dip

Dip:
4 ounces low-fat yogurt (you can use organic or greek yogurt for added health benefits, favored in citrus flavors, plain, honey or vanilla)
1 teaspoon fresh lime juice
1 teaspoon lime zest

(and then any fruit you like- here are the suggested fruits from the recipe):
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers

In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.
Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.
Serves 2


(http://www.squidoo.com/summerdessert)

Check out this blog on sugar substitutes and...


What are your favorite healthy summer desserts? Share the recipes here!

Recipe of the Day- Grilled Chile-Lime Chicken

I have never given my son chicken nuggets because I have always preferred grilled chicken instead of fried. BUT this does not mean it can't be delicious for the whole family AND healthy! This recipe can be made for any baby who has been introduced to citrus and chicken! (and yes, give them the spicy peppers! You can reduce the amount to start- but get them used to good spice young!!)


Check out this great recipe for Grilled Chile-Lime Chicken from Eat Better America

(http://www.eatbetteramerica.com/recipes/global-flavors/grilled-chile-lime-chicken.aspx?WT.dcsvid=NDIzNjIxNDY0MwS2&rvrin=B5CE5D0D-EA3C-4972-B0CB-431EE5DF6D69&WT.mc_id=Newsletter_EBA_2011_5_18)

Prep Time:20 min

Start to Finish:50 min

makes:4 servings

2	teaspoons grated lime peel
1/4	cup lime juice
2	tablespoons olive or canola oil
2	tablespoons chopped fresh cilantro
1/2	teaspoon sugar- or agave nectar or honey
1/2	teaspoon salt
1	small jalapeño chile, seeded, finely chopped
1	clove garlic, finely chopped
4	boneless skinless chicken breasts (1 1/4 lb)

1.	To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
2.	Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3.	Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Delicious Rainbow Yogurt Recipe

I found this recipe today on my friend's blog- The Fab Life of a Housewife.

Hawlie loves everything healthy and finds great ways to make even the most simple recipes, fabulous!!


"Rainbow Parfait

This is the ultimate antioxidant parfait! It’s packed with deliciously fresh fruit, which are loaded with fabulously healthy nutrients…a treat for your buds, and for your bod! I saw this recipe on my friend Laura’s blog, Daily Dubie (check it out, it’s darling!), and I just had to try it. I made these parfaits last night, as a yummy dessert…but it could also be an excellent breakfast option too!

Ingredients

• 3/4 cup Fage nonfat yogurt
• 1.5 teaspoon raw sugar- (or agave nectar or honey)
• Strawberries
• Kiwi
• Fuji Apple, chopped
• Blueberries
• Chopped Walnuts
• Pumpkin Seeds

Notes on Greek Yogurt: It’s higher in protein, lower in carbs, and just all-around thicker and creamier than traditional yogurt.

Notes on Berries: They are rich in fiber and vitamin C. They have no fat and the lowest carb count of almost any fruit. Research shows that berries may help to slow down the aging process, boost immunity, and protect against chronic diseases and many cancers. Berries can also give you leaner, more toned abs! Due to their high fiber content, absence of fat grams, low calories, and extremely low carbohydrate ratio, berries reduce bloating in the midsection and promote overall digestive health.

Notes on Kiwi: Rich in vitamin C and antioxidants, the super-fruit is known for promoting respiratory healthy and pre-mature aging. You can even use the left over skins as a face mask…waste not, want not!

Notes on Fuji Apples: Fuji apples have a high amount of flavinoids, which greatly reduces the risk of heart attack and heart disease. It’s also loaded with immunity-building vitamin C. The skin of a fuji apple contains special antioxidants (phenols) which help protect the skin from UV-B rays that could damage it.

Notes on Walnuts: Walnuts are one of the best plant sources of protein. They’re rich in fiber, B vitamins, magnesium, and antioxidants. Walnuts also have slightly more omega 3 fatty acids compared to other nuts.

Notes on Pumpkin Seeds: Described as one of nature’s almost perfect foods, pumpkin seeds are an excellent source of antioxidants, fat, fiber, minerals and protein. Pumpkin seeds have mainly been used to treat prostate and bladder problems, but they have also been known to help with depression and learning disabilities."


(http://thefablifeofahousewife.wordpress.com/2011/01/07/recipes-for-gorgeousness-rainbow-yorgut/)


This recipe is great for toddlers over 18 months as is- or omit the nuts for younger babies. Or- even better- the perfect dessert for your next party! It is so elegant looking and no one will have to break their New Year's Resolutions on this fabulous dessert!


Thanks Hawlie!!

Enjoy!!

Arizona Midday Recipes

Sweet Potato Pancake Recipe:

 Ingredients:

• 1 1/2 cups sifted all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups mashed cooked sweet potatoes
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup butter, melted

Preparation:

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.
Makes about 24 pancakes.

Zucchini Muffins Recipe

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.

Ingredients

• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 1 1/3 cup sugar
• 2 eggs, beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup walnuts (optional)
• 1 cup raisins or dried cranberries (optional)

Method

You don't need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Agave Nectar Cake Recipes

So my son's SECOND birthday is upon me and I am oh so excited to make his cake. Last year I made him this no sugar, no egg Pumpkin Spice Cake.

This year, I intend on sticking with the no refined sugar recipes but am happy that I can use eggs. (That was definitely a challenge!)

So, I have decided upon using agave nectar instead of refined, white sugar. There are so many wonderful looking recipes out there...it is hard for me to pick! Here are a few finalists...I will be making them all in the next few weeks and deciding on the best tasting. (Last year, I made "normal" cupcakes for the rest of our guests to enjoy with plenty of sugar. This year, I am only making the healthier version...shhhh! Don't tell!!)

I also want to substitute organic whole wheat flour, but my husband thinks it won't taste as good...I won't tell him which I use and we will see what he thinks of the final product!

Frosting:

Vanilla Buttercream Frosting
 

Recipe courtesy of Ania Catalano (author of Baking with Agave Nectar)

 

Makes 2 cups (frosts one 9” layer cake)

 

Ania says, “This is my favorite frosting.  It’s a real buttercream, rich and creamy, but not too sweet.  It’s great on any cake or cupcake.”

 

½ cup unsalted butter

6 tbl. Madhava's Light Agave Nectar

1 cup nonfat dry milk

1 ½ tsp. Vanilla extract

4 tbl. Whole milk

pinch of sea salt

 

Cream the butter with an electric mixer until light in color.  Slowly add the agave nectar and beat until fluffy, about one to two minutes.

 

Gradually add the dry milk and beat again.  Add the vanilla extract and the milk, one tablespoon at a time, until completely blended.  Add the salt, turn the mixer to high speed, and beat about two minutes, or until very fluffy. 

 Store in refrigerator for up to 3 weeks.

Cake Recipes:

Basic Cake Recipe

from Dining in the Raw by Rita Romano

 

2 cups whole wheat flour

2 cups unbleached white flour

½ tsp. Sea salt

2 Tbl. Baking powder

½ cup canola oil (I will substitute applesauce here)

1 cup Madhava’s Amber Agave Nectar

1 1/2 cups water

2 tsp vanilla extract

1 tbsp. Dried orange peel

 Combine wet ingredients.  Combine dry ingredients.  Mix together.  Bake at 350 degrees in two oiled 9in. cake pans.  It takes 30-35 minutes.  A knife should come out clean when cake is ready.  Cool the cake completely and glaze/frost if you would like. 



Ingredients
2/3 cup soy milk (or regular milk)
1/2 teaspoon apple cider vinegar
1/3 cup canola oil (I would substitute applesauce here)
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

1. Line muffin pan with cupcake liners and preheat oven to 325° F.
2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full. Bake 20 to 22 minutes until a knife or toothpick inserted into the center of the cupcake comes out clean; don't overbake or cupcakes will be dry.
3. These cupcakes need to cool at least an hour before topping or filling, and alsoto develop the flavor and texture properly.

Pumpkin Bread with Spiced Cream Cheese

This pumpkin quick bread is moist and sweet and very easy to make. I took the test loaf to a business seminar I was attending and it was all eaten while the plate of sugared donuts just sat there. One man said, "On a scale of one to five, where five is the best, this is a six! You should sell this!"
This pumpkin bread can also be made into muffins.
You can use canned or freshly roasted pumpkin for this recipe (for roasting instructions, see Pumpkin Custard and Pie).

Makes one standard loaf

1/2 cup butter
1 cup agave nectar
1 cup mashed or pureed pumpkin
3/4 cup water
2 eggs
2 cups unbleached flour
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup raisins
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F.
2. Butter and flour a glass loaf pan.
3. Melt butter in a medium saucepan and allow to cool until slightly warm.
4. Add--mixing well after the addition of each--agave, pumpkin, water, and eggs.
5. In a separate bowl, combine flour, salt, nutmeg, cinnamon, and baking soda and mix to blend.
6. Pour the pumpkin mixture into the flour mixture and mix until thoroughly incorporated.
7. Add raisins and nuts.
8. Pour batter into pan and bake for about one hour, or until a skewer inserted in the center comes out clean (in my oven it was an hour and 10 minutes).
9. Allow to cool at least until it is lukewarm before slicing.
10. Serve plain, with butter, or with Spicy Cream Cheese.

SPICED CREAM CHEESE
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup chopped walnuts, toasted
about 1/4 cup sweetener (any works fine, and adjust to taste)
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Stir together ingredients and serve.


Let me know if you try any of these!  Or if you have an agave nectar cake recipe you love!
 

Healthy Summer Treats!

Just because you don't want your child to eat junk food and sugary foods, does not mean that they cannot enjoy some cool frozen treats!

Here are some ideas:

Smoothies- Of course, you can make them at home and customize them to your preferences. Also, be sure if you get them at a smoothie place, tell them no sugar or no sugar water. Fruit, yogurt and ice only!

(Plus, you can make a big batch and put the leftovers into a BPA free-popsicle tray and pop them into the freezer for a quick and easy treat later!)

Frozen Yogurt- Not the sugar filled kind!! Just plain old yogurt. You can pop a stick into a container and put it into the freezer or buy some organic on-the-go yogurt tubes such as Stonyfield YoKids Squeezers

Juice popsicles- Buy some organic or no sugar added 100% fruit juice and pour into a BPA free-popsicle tray for healthy versions of the summertime favorites. Check out this unique recipe for a blended fruit popsicle!

 What are your favorite healthy summertime treats? 

Arizona Midday

I am very excited to be invited on Arizona Midday today to talk about healthy cakes for babies and toddlers.

Tune in to channel 12 at 1pm to see me talk about cakes with no egg, no sugar and other substitutes for healthy eating!

If you are looking for the recipes from today's show, please visit the RECIPES link at the top of my home page.

Sugar substitutes

In trying to make recipes healthier and with little refined sugar, I have been looking up different substitutes to put into my baking for my toddler.

Of course, not all sugar is bad- it is found naturally in many foods. I am talking about the refined white sugar in foods like store bought cakes and other baked and packaged goods that should not be consumed by little ones if possible. 

Here is some of what I have found:

Sugars come in many forms, and all have different Glycemic Indexes (GI).
"When carbohydrates are digested, glucose is released into the bloodstream. The glycemic index is a comparative measurement of the amount of glucose released by a particular food over a two to three-hour period.
Foods that rapidly release glucose rate high on the glycemic index (GI). Foods that slowly release glucose are low on the glycemic index. Mixing high and low GI foods can result in a moderate glucose release" (www.OrganicLifestyleMagazine.com)

A food/sugar with a low GI means that you won't get the sugar rush then crash. A higher ranked GI means you will get that spike then low energy.

Some great alternatives to regular sugar include: natural stevia, agave nectar, date sugar, brown rice syrup, evaporated cane juice, organic bootstrap molasses or organic raw honey.

Click here to read a lot more- VERY interesting! This link also includes a full chart of sugars and their respective GI rankings.


Agave
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. 

For each cup of brown sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar. 


(Agave syrup may cause baked items to brown more quickly, so reduce oven temperatures by 25°F is and increase baking time slightly.)


Honey
To replace sugar with honey use 2/3 to 1 cup honey for every cup of sugar, and add 1/4 tsp baking soda per cup of honey.

Brown Rice Syrup
For brown rice syrup try replacing 1 cup of white sugar with 1 + 1/3 cups of brown rice syrup, and add 1/4 tsp baking soda per cup of syrup.

Molasses
For molasses use 1/3 cup molasses for every cup of sugar, and reduce liquids by 1/4 cup per cup of molasses. It may take some trial and error but many baked goods can be altered to include healthy ingredients.

Click here for more nutritional information on sugar substitutes

Do you have more information on this subject? Leave a comment and share your knowledge!

(Image courtesy of http://www.naturalhealthmag.com/images/nat/209302/2263.jpg)

Healthified Chocolate Chip Cookies!

One reason I love Facebook, is finding old friends that you have lost contact with over the years. Well, a short time ago, I reconnected with a friend of mine who used to live down the street from me during middle and high school, Hawlie.

She has a wonderful blog and shares her passion for healthy eating, among other things, and one post recently made me very excited! She made a healthy, no refined sugar, version of a favorite- Chocolate Chip Cookies!

She made great substitutions like agave nectar for sugar (very low glycemic index, which makes it easier for your body to process. Even can be safe for diabetics). I love this- because I hate to give my son any refined sugars. I give him all natural, low glycemic, sweeteners.

Enjoy!
(Of course, you may need to substitute all whole wheat flour if you have not introduced nuts and put in dried fruit instead of chocolate chips if you have not introduced chocolate. Both are not recommended until 2 years of age.)

Ingredients

2 1/2 Cups Almond Flour
1/2 Cup Whole Wheat Flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 Cup Grape Seed Oil
1 Tablespoon Vanilla Extract
1/2 Cup Agave Nectar
!/2 Cup Dark Chocolate Pieces or Chips

1) Preheat oven to 350 degrees
2) In a large bowl, combine almond flour, wheat flour, salt, and baking soda
3) In a medium bowl, stir together grape seed oil, vanilla extract, and agave nectar
4) Mix the wet ingredients into the dry ingredients
5) Using a cookie scoop or spoon, form 1/2" balls. Press balls onto a parchment-lined cookie sheet
6) Bake at 350 degrees for 7-10 minutes

Click here to read her entire post! (and don't worry, the recipe is husband approved)

Organic No Sugar, no egg cake for Baby!

The first birthday cake smashing is a tradition that is too great to miss. But giving your baby a cake with tons of sugar in one sitting usually does not end well and it is recommended to not give your baby egg yolks until 1 year and egg whites until 18 months...
So what is a mom to do??

After months, yes months, of searching for a good recipe, I found TWO! Plus a great no sugar frosting recipe. I recommend buying as many of the products as you can organic and try and make the recipe before the big day because it is not your normal cake and is kind of weird (in a good way, but if you bake, you will find the batter strange).

Also feel free to half the recipes...the final product is good, but for the adults who are used to sugar-filled cakes, these cakes will be really bland and not sweet enough. I made normal cupcakes for the rest of my guests but everyone tried the healthy versions and were surprised how good they were.

Thanks to my friend, and amazing pastry chef Alison Terry, she helped me come up with the first recipe:

Pumpkin Spice Cake

2 cups pumpkin
8 oz banana puree

1 cup unsweetened applesauce

2 tsp cinnamon

1 tsp nutmeg

½ tsp ginger
2 tsp vanilla
2 cups organic whole wheat flour
1 tsp baking soda
1 tsp baking powder

Mix wet ingredients (pumpkin, banana, applesauce). Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes (check often), until it tests done.

Courtesy of Wholesome Baby Food:

Apple Spice Cake

As with any "non traditional" cake, the batter for this cake will not seem "right".

1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda

1-3/4 cup flour
1 tsp ginger

Mix the molasses and applesauce in a large bowl. Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes, or until it tests done.

**The batter may be a bit dry and you may need to add more applesauce or a bit

of

water. Try adding 1/4 cup of applesauce first then gradually add a bit of water by tablespoon**

Sugar-Free Cream Cheese Frosting:

½ cup apple juice concentrate 1 pound light cream cheese 2 tsp vanilla extract 1 ½ tsp unflavored gelatin
1. Set aside 2 tablespoons of the juice concentrate.
2. Process the remaining juice concentrate, the cream cheese, and vanilla in a blender or food processor until smooth. Transfer to a mixing bowl. 3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute to soften. Heat to boiling and stir to dissolve gelatin. 4. Beat the gelatin mixture into the cream cheese mixture until well blended. Refrigerate just until the frosting begins to set, about 30-60 minutes. Frost the cake

Here are some pictures of my son eating his cake. He was pretty tame with the smashing, but enjoyed it!